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Apple Bread

Sick of pumpkin yet? How about you switch gears and give the apple the love and attention it so rightly deserves? It doesn’t get easier than this apple bread. One bowl, 10 minutes, fall flavor explosion.

I get a kick out of calling this apple bread. It’s really a cake, leaning towards the consistency of a blondie. But I choose to call it bread to help my readers feel virtuous about eating cake. Case in point:

“What are you eating?”

“Oh, it’s apple bread. It’s not cake. It’s bread.”

See how nicely that works?

Apple Bread

Inspired from Not Without Salt’s chopped apple cake

Serves 12

Ingredients

1 1/2 cups flour

3/4 cup sugar

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup neutral tasting oil- I used grape seed oil

1/4 cup applesauce

2 flax eggs (instructions follow)

2 small (or 1 giant) apples, chopped but not peeled

Flax Egg (equivalent to one egg)

1 tbsp flax seed meal

2 1/2 tbsp water

Combine both ingredients into a small bowl and let thicken for 5 minutes.

Directions

Preheat oven to 350 degrees. Grease a loaf pan and set aside.

Prepare your two flax eggs and set aside to thicken.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.

Add the oil, applesauce, and flax eggs. Mix until just combined.

Add the chopped apples. You will have a very thick batter, primarily apples. This is a good thing.

Cook in the oven for about 40 minutes. Prick the middle of the bread with a toothpick to make sure it comes out clean. Let the cake sit in the pan for 10 minutes, and then remove from the pan and let cool completely on a cooling rack.